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Recipe Name: American Chop Suey With Meat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
See directions
Directions:
Cook up lots of chopped onions and some hamburger meat (the amount
depended upon how flush the pocket book was at the time). Of course,
my mother used to use a little bacon fat in the pan to begin with, and
drain off any extra fat from the hamburger, tho we raised our own
meat, and it was pasture fed, pretty lean. Meanwhile get a BIG pot of
water boiling and cook up a mess of elbow macaroni - depending on how
much you need to stretch the recipe. We always used "the macaroni
kettle", and woe if something else was in it. Remember - I made this
for 14 people, and I still always make too much. And we are not
talking pasta here, we need plain old Prince elbow macaroni. Here is
where my family added their own touch. Rather than Campbell's tomato
soup, we used our own home grown canned tomatoes. My mother used to
can about 200 quarts a season. So dump a quart or so of good thick
canned tomatoes (break up the whole tomatoes a bit) in with the
hamburger and onions, add the macaroni, and salt and pepper to taste.
Serve up in big bowls with homemade bread. We came to like it best
made this way. If you use the Campbells' tomato soup variation, just
add enough soup to make the mixture nice and gooey. Some people, being
fancier than we were, would put the whole mixture in a big casserole
dish, top it with buttered bread crumbs and bake it for a short time
in the oven. This used to appear at Pot-Luck Suppers with great
regularity. Could feed a lot of hungry kiddos with American Chop Suey
Recipe By : Yarblady From: Ladies Home Journal- August 1991 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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